| Type of Material: | Thesis |
| Title: | Effect of cooking on the nutritive quality of some small indigenous fishes of the eastern HImalyas |
| Researcher: | Devi, Wahengbam, Sarjubala |
| Guide: | Devi, Ch, Sarojnalini |
| Department: | School of Life Sciences |
| Publisher: | Manipur University, Imphal |
| Place: | Imphal |
| Year: | 2015 |
| Language: | English |
| Subject: | Cooking | Nutritive Quality | Fishes | Eastern HImalyas | Life Sciences |
| Dissertation/Thesis Note: | PhD |
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| 001 | 273209 | |
| 003 | IN-AhILN | |
| 005 | 2017-04-11 08:17:15 | |
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| 040 | __ | |aMANI_795003|dIN-AhILN |
| 041 | __ | |aeng |
| 100 | __ | |aDevi, Wahengbam, Sarjubala|eResearcher |
| 110 | __ | |aSchool of Life Sciences|bManipur University, Imphal|dImphal |
| 245 | __ | |aEffect of cooking on the nutritive quality of some small indigenous fishes of the eastern HImalyas |
| 260 | __ | |aImphal|bManipur University, Imphal|c2015 |
| 502 | __ | |bPhD |
| 650 | __ | |aLife Sciences|2UGC |
| 653 | __ | |aCooking |
| 653 | __ | |aNutritive Quality |
| 653 | __ | |aFishes |
| 653 | __ | |aEastern HImalyas |
| 700 | __ | |aDevi, Ch, Sarojnalini|eGuide |
| 905 | __ | |anotification |
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